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Old 02-09-2020, 10:24 AM
 
21,857 posts, read 31,916,210 times
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To those who say duck is greasy, not at all if prepared properly. A baking sheet with a wire rack is the best method. Just pierce several holes in the breast meat with a knife or fork for the fat to ooze out, and roast breast side up in the oven (I do 425 degrees for the crispiness). All the drippings (liquid gold) wind up in the pan and can be poured off into a container for use later on for roasting some fantastic potatoes for example.
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Old 02-09-2020, 10:25 AM
 
14,377 posts, read 265,209 times
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Quote:
Originally Posted by adams_aj View Post
Can I come over for the leftovers. I'll just wait in the garage. I promise I'll be real good.
Sorry - I was there first:>)
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Old 02-09-2020, 11:31 AM
Status: "Spring is coming" (set 20 days ago)
 
Location: Tucson Arizona
4,369 posts, read 1,970,002 times
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I'd go for something light and acidic to contrast the rich, fatty duck.
Asparagus with a spritz of lemon, mmm. I like the idea of wild and brown rice, that would be a nice contrasting texture.
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Old 02-09-2020, 12:26 PM
 
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,216 posts, read 27,790,757 times
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Quote:
Originally Posted by kyle19125 View Post
To those who say duck is greasy, not at all if prepared properly. A baking sheet with a wire rack is the best method. Just pierce several holes in the breast meat with a knife or fork for the fat to ooze out, and roast breast side up in the oven (I do 425 degrees for the crispiness). All the drippings (liquid gold) wind up in the pan and can be poured off into a container for use later on for roasting some fantastic potatoes for example.

OhmygodI'mdrooling.
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Old 02-10-2020, 02:19 PM
 
Location: Coastal Georgia
38,883 posts, read 47,793,174 times
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I have never had duck, or cooked duck, but I will be soon.
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Old 02-10-2020, 08:42 PM
 
Location: EPWV
12,074 posts, read 6,561,996 times
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Although I've never had that, I'm imagining red potatoes. My other half bought a package of microwaveable small-ish red potatoes. Enjoyed it with our roast beef but can not speak with regard to duck, but I might try it some day. Easy squish down with a fork, added butter and crushed peppercorn, maybe sour cream on the side?
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Old 02-11-2020, 06:25 PM
Status: "Hillary-VP_PAC_2020" (set 16 days ago)
 
Location: Brawndo-Thirst-Mutilator-Nation
17,579 posts, read 17,606,088 times
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I will broil a duck and eat that baby bare-nekkid.

One of my favorite meals is a ducks distant grandcousin, broiled chicken.......a lot cheaper
than duck.
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Old 02-11-2020, 08:56 PM
 
Location: NW Indiana
40,995 posts, read 15,775,283 times
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57 posts! You guys are amazing! Thanks so much for all the suggestions. I'll try to remember to take some photos of my fabulous duck dinner on Saturday so I can share them with you all soon thereafter.

Decisions, decisions!

I was leaning toward roasted fingerling potatoes, but the idea of spaetzle and red cabbage sounds fantastic. My boyfriend loves German food, and so do I. I agree that the acidic cabbage would be a nice pairing with the duck. We usually go light on carbs, but this meal calls for a bit of a cheat so I'm definitely going to include a starch. Spaetzle is soooo yummy.

Thank goodness I still have a few days to make a final decision.

.
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Last edited by PJSaturn; 02-11-2020 at 09:30 PM..
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Old 02-13-2020, 12:03 AM
 
Location: Mid-Atlantic
27,079 posts, read 25,681,221 times
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Quote:
Originally Posted by steiconi View Post
I'd go for something light and acidic to contrast the rich, fatty duck.
Asparagus with a spritz of lemon, mmm. I like the idea of wild and brown rice, that would be a nice contrasting texture.
All of those could be wild, too. I'd look at that as a themed plate.
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Old 02-13-2020, 04:28 AM
 
Location: San Antonio/Houston/Tricity
41,005 posts, read 59,197,388 times
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Pam, remember to poke the skin with a fork.
Poke before baking and during too. EVERYWHERE!
That way you will get all the skin nice and crispy with minimum amount of fat. Save the fat for later, though.
The day after the dinner, heat up the fat, add chopped onion, and fry to get it crispy. Pour into a small bowl and use it to spread on the bread. Sprinkle with salt. Delicious!!!
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